Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These chicken fajitas are a family favourite made easier on the sheet pan. Served with warmed tortillas, Pico de Gallo and avocado crema, these make great leftovers so make a double batch and take them for lunch the next day!

Pico de Gallo or Salsa Fresca is traditionally made with equal parts tomatoes and onion, with fresh chopped cilantro, lime juice and jalapeno. I remove the seeds but if you like your salsa hot, leave the seeds in.

Avocado crema is a smooth and tangy sauce, lighter than guacamole, and works really well with these fajitas. I use Tajin in my recipe. It’s a unique seasoning made with a blend of mild chili peppers, lime, and sea salt. You can find it in the Mexican foods section of your supermarket. I highly recommend keeping a bottle in your spice cupboard. It’s great all-purpose seasoning and tastes great on fruit and on the rim of your margarita.

 

Sheet Pan Chicken Fajitas

Your favourite fajitas made easier. Served with a zesty avocado crema and pico de gallo. Delicious!
Course: Main Course
Servings: 4

Ingredients

Chicken Fajitas

  • 5 chicken breasts boneless & skinless
  • 3 bell peppers
  • 1 medium onion
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 limes one juiced, one cut into wedges for serving
  • 3 tbsp olive oil
  • 8 6-inch flour tortillas wrapped in foil
  • 1 cup grated cheddar cheese

Avocado Crema

  • 2 ripe avocados
  • 1/3 cup sour cream
  • juice of 1 lime
  • 1 clove minced garlic
  • 3/4 tsp Tajin
  • pinch salt
  • 1 tbsp water (optional)

Pico De Gallo

  • 4 roma tomatoes diced
  • 1/2 onion diced
  • 1 small jalapeno seeded and diced
  • 1/3 cup cilantro chopped
  • juice of 1 lime
  • salt to taste

Instructions

  • Pre-heat oven to 400 degrees. Slice peppers and onions into strips and add in a thin layer to one side of a large foil-lined baking sheet. Drizzle with 1 tbsp olive oil. Cut chicken breasts into 1/4 inch thick slices and add to a large bowl. Add 2 tbsp of olive oil to the chicken and top with chili powder, cumin, smoked paprika, oregano, salt, pepper and lime juice. Stir to make sure chicken is coated evenly with spices. Add chicken to the other side of the baking sheet. Place baking sheet in oven for 30 minutes until chicken reaches an internal temperature of 165 degrees. At the 25 minute mark, place the foil wrapped tortillas in the oven for warming. Serve with grated cheddar, lime wedges, avocado crema and pico de gallo. Recipes below.

Avocado Crema

  • Add avocados, sour cream, lime juice and minced garlic to blender. Blend until creamy adding a tbsp of water if necessary to reach the desired consistency. Using a spatula, transfer the crema to a small bowl and season with Tajin and salt to taste.

Pico De Gallo

  • Add chopped tomatoes, onion, jalapeno and cilantro to a medium bowl. Stir in lime juice and salt to taste.
Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup

This is a rich, hearty and satisfying soup made with chunks of chicken, potato gnocchi and half & half. Everyone will love it! This soup tastes even better the next day – just thin it slightly with some chicken stock or water before reheating.

I like to use a cooked rotisserie chicken to make things easier. Just remove the skin first then pull the breasts and thigh meat from the bones and dice into approximate 1 inch pieces – this should yield approximately 3 cups. I normally reserve the drumsticks and wings for another meal but you can always add those to the soup too. You can also use cooked boneless chicken breast just make sure to season the chicken beforehand.

If you can find mini gnocchi they work well in this recipe, or you can cut regular size gnocchi in half or leave them whole – whatever you prefer!

Course: Soup
Keyword: comfort food
Servings: 4 with leftovers

Ingredients

  • 2 tbsp olive oil
  • 2 carrots peeled and diced
  • 3 stalks celery diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 tbsp flour
  • 5 cups chicken broth
  • 1 bay leaf
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 500g pkg potato gnocchi
  • 2.5 -3 cups cooked rotisserie chicken chopped into 1-inch pieces
  • 1 cup fresh or frozen corn kernels
  • 2 cups half & half cream
  • 1/4 cup parsley chopped

Instructions

  • Heat olive oil in a large pot over medium heat. Add carrots, celery, onions and garlic and saute for 2-3 minutes until onions are translucent and carrots are tender crisp.
  • Add flour to pot and stir until blended with veggies.
  • Add chicken broth, bay leaf, thyme, salt, pepper, gnocchi, diced chicken and corn. Stir and bring to a boil for 2-3 minutes then reduce heat to a simmer and continue cooking for 10 minutes, stirring occasionally. 
  • Stir in half & half and parsley and cook another 1-2 minutes until heated through. Adjust seasonings if needed, and serve.